Carrot Fennel Soup
A warming blend of roasted fennel bulbs and carrots pureed into a smooth, aromatic soup. Finished with fennel oil and fresh fronds for an elegant touch of anise flavor.
Ingredients
- •2 whole medium fennel bulbs with fronds
- •1 pound carrots, quartered lengthwise
- •1 whole medium onion, quartered
- •1 clove garlic clove
- •5 tablespoons extra-virgin olive oil, divided
- •½ teaspoon sugar
- •2½ cups reduced-sodium chicken broth
- •2½ cups water
- •1 teaspoon fennel seeds
- •1 piece electric coffee/spice grinder
Cooking Instructions
- 1.
Preheat oven to 450°F with rack in lowest position.
5 min
- 2.
Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
30 min
- 3.
Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
10 min
- 4.
Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
5 min
